Potato & Spinach Salad with Miso and Mustard Dressing

Slightly adapted from the original recipe in Tal Ronnen’s cookbook.

1lb fingerling or baby potatoes
3-4 handfuls of baby spinach
4 green onions, sliced

Boil the potatoes in salted water till tender. Drain well and slice into rounds. Refrigerate over night.

Add the spinach and green onions.

2tbsp yellow or white miso
1 tbsp agave
3 tbsp seasoned rice vinegar
salt & pepper
1 tbsp dijon or whole grain mustard
3 tbsp lemon juice
1 clove garlic minced
1/2 shallot minced
1/2 safflower or canola oil

Add all of the above to a food processor (or whisk in a bowl) and pulse till combined. Slowly the oil until emulsified. Pour over vegetables and toss till everything is coated.

Goes great with panko fried tofu.

Cauliflower poppers

This is a super simple recipe for cauli (works pretty well for brocc too). I recommend trying this, even if you’re not a fan of dijon.

1 head of cauli
olive oil
dill or tarragon (dried or fresh)
juice of one lemon
salt and pepper
dijon mustard
nutritional yeast
3 cloves of minced garlic

chop the cauli into florets. In a large bowl add enough olive oil to coat all the cauli – so this will depend on how much you’re using. Probably 1/4 c is enough. Add the lemon juice, garlic, 2 tbsp of nutritional yeast flakes, some salt and pepper, and a generous tsp of dijon (you can adjust this to your own preferences) and a couple of generous pinches of whichever herb you are using (the original recipe calls for dill, but I didn’t have any so I subbed in tarragon, on the advice of a friend – it tastes great). I have only ever used dried herbs for this, but i’m sure it would be even better with fresh. Whisk ingredients together and then toss the cauli in to coat.

Arrange in a roasting pan and bake at 400 F for about 30 or 40 mins, until tender.

Original recipe here.